heating methods - Globe Thesis

Keyword [heating methods] Result: 1 - 18 \| Page: 1 of 1
1.	Effects Of Different Low Sodium Compound Salts And Heating Methods On The Gelling Properties Of Surimi From Silver Carp (Hypophthalmichthys Molitrix)
2.	Synthesis Of Zinc Citrate By Conventional And Microwave Heating Methods
3.	The Study On The Effects Of Freeze-thaw Cycles, Thawing Methods And Heating Methods On The Quality Of Duck Meat
4.	Study On The Influence Of Low-temperature-heating Methods By Microwave And Water-bath On Beef Properties
5.	Experimental Study Of Microwave Heating Methods And Novel Catalysts For Tar Model Compound Removing
6.	Numerical Study Of Cooking Particle Distribution And Movement
7.	Freeze-thaw Stability Of High Internal Phase Emulsions Stabilized By Soy Protein Isolate Particles
8.	Effects Of Different Heating Methods On The Quality Changes Of Three Grape Juice Concentrates
9.	Effects Of Heating Methods On The Structure,functional Properties And Meat Quality Of Duck Myofibrin
10.	Study On The Influence Of Heating Methods On The Nutrition Components,Volatile Composition And Allergenicity Of Cashew Nut
11.	Effect Of Different Heating Methods On The Generation Of Persistent Free Radicals In Unsaturated Fatty Acid
12.	Effects Of Heating Methods On ATP-related Compounds And Free Amino Acids In Penaeus Vannamei
13.	Development and application of argon-40/argon-39 laser-fusion dating and argon-40/argon-39 step-heating dating of quaternary basaltic volcanic rocks: A comparison of conventional potassium-argon dating and argon-40/argon-39 dating methods
14.	Rice bran stabilization by improved internal and external heating methods
15.	Research On The Effect Of Heating Methods On The Mechanical Properties And Microstructure Of Oil Quenched And Tempered Spring
16.	Study On Frozen Storage Conditions And Heating Methods On The Color,astaxanthin Content And In Vitro Antioxidant Activity Of Litopenaeus Vannamei
17.	Research And Development Of Barbecue Flavor Fish Sausage And Effect Of Different Heating Methods On Its Quality
18.	Effects Of Heating Methods On Lipid Oxidation And Lipidomics Of Yellow Feather Chicken
<<First <Prev Next> Last>> Jump to